Canned Chile Salsa

• 10 cups tomatoes (peeled, cored, chopped)
• 6 cups chili peppers (seeded, chopped, use mixture of mild and hot peppers)
• 4 cups onions, chopped
• 1 cup vinegar, 5% acidity (do not use homemade vinegar)
• 3 teaspoons salt
• 12 teaspoon pepper

1. Hot Pack: Peel and prepare chile peppers.
2. Peel, wash and dice onions.
3. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
4. Dip in cold water, slip off skins, and remove cores.
5. Coarsely chop tomatoes and combine them with chopped peppers, onions, and remaining ingredients in a large saucepan.
6. Heat to boiling; then reduce heat and simmer 10 minutes.
7. Fill hot salsa into hot jars, leaving 1/2-inch headspace.
8. Remove air bubbles and adjust headspace if needed.
9. Wipe rims of jars with a dampened clean paper towel.
10. Adjust lids.
11. Process pint jars in a boiling water bath canner for 15 minutes.

tomatoes, chili peppers, onions, vinegar, salt, pepper

Taken from www.food.com/recipe/canned-chile-salsa-314800 (may not work)